Tuesday, 29 October 2013

This is a very classic dish which most of us are very familiar with especially the Asian Chinese. Those children who do not favor bitter gourd will start to love this humble gourd once they are being introduced to this dish. My children are no exceptional too. When they were still at a tender age, this is one of the many bitter gourd dishes which I introduced to them. Gradually, they had learned to like bitter gourd and in fact love this braised chicken with bitter gourd and fermented black beans.

I am glad to say that my preparation for this dish has improved since I came across this recipe from Boon's Little Kitchen, page 86. Boon's Little Kitchen is an ideal cookbook for those who are always scratching their head what to serve a "3 dishes 1 soup" meal for their beloved family. Well, with this cook book, you would not run out of ideas for simple yet wonderful and delicious home-cooked '3 dishes 1 soup" meal for your beloved family. With just RM18, you will get 12 sets of "3 dishes 1 soup" meals that comes with awesome and mouthwatering food pictures!!! You may also like to visit his blog at http://boonslittlekitchen.blogspot.com.

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Thursday, 24 October 2013

Japanese Vermont Curry is a curry sauce mix which my children enjoy it very much as it has a touch of apple and honey. It comes in mild, medium hot and hot. Hubby likes to stock up on Vermont Curry as it is very convenient and easy to prepare. Moreover, it comes in quite handy when we have run out of ideas what to cook or have a craving for curry.

We usually cooked it with chicken meat. Once I was very busy and asked hubby to pack food for dinner. He said he would cook for us. Of course, go ahead, dear... I was grinning from ear to ear and here is the Salmon in Japanese Vermont Curry cooked by dear hubby!

It's very easy to prepare. Even my girls can cook this too.

Ingredients :

- 2 cubes of Vermont Curry

- 1 salmon fillet (cubed)

- 2 potatoes (cubed)

- 1 cup of mixed Veggies

- 1 big onion (chopped)

- 3 to 4 cups of water (depending on how thick you want your sauce to be)

- oil

Method :

1) For this, hubby just saute some chopped big onions in a medium pot until fragrant.

2) Then, he added some cubed potatoes and mixed veggies and gave it a quick stir fry.

3) Later, he added some water just enough for the sauce and let it boil.

4) When the mixed veggies are almost cooked, he broke the curry sauce mix into pieces before adding it into the pot.

5) Cook over low heat and keep stirring until the curry cube is well mixed with the mixture.

6) Lastly, he added pieces of salmon fillets. Continue to simmer until the curry is thickened and the salmon in cooked.

7) Dish up and serve it with steamed rice.

A simple dish with added special ingredient - LOVE

~Thanks dear for such a wonderful meal~

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Thursday, 5 September 2013

Sea Kelp has a lot of health benefits and when make into soup, it's very refreshing especially with extra ginger added to it. To know more about kelp, do click here--> Yakon Kelp Soup and Kelp Chicken Soup for its benefits and recipes.

Before--> Dried Sea Kelp

After--> Soaked and washed Sea Kelp ready to be used

Ingredients :

- 1/2 free range chicken (chopped into chunks, blanched)

- 2 small old cucumber (washed, discard the seeds and cut)

- 1 bowl of sliced kelp (washed, soaked and cut)

- 3 thumb sized ginger (crushed)

- salt (to taste)

Method :

1) Fill water in a pot enough for the soup.

2) Add old cucumber, sea kelp and ginger. Bring to boil.

3) Then, add chicken and continue to boil at high heat for about 30 minutes.

Wednesday, 4 September 2013

Having a bowl of refreshing sweet potatoes dessert on a lazy raining Sunday is heaven! I would usually cook dessert during weekends when every member of my family is at home and we have time to enjoy it at our own sweet time instead of in a rush rush.

Ingredients :

- 4 medium sized sweet potatoes (peeled, cut and soaked in water so as to prevent it from turning dark, drained)

- 2 thumb sized ginger (crushed)

- 1 bunch of pandan leaves/screw pine leaves (washed, knotted)

- honeycomb sugar (to taste)

- enough water

Method :

1) Fill water in a pot and add sweet potatoes and ginger.

2) Bring to boil and let it simmer until the sweet potatoes is semi-cooked.

3) Add pandan leaves and honeycomb sugar and continue to simmer until the potatoes are soft.

4) Serve hot.

A very refreshing dessert. Reduce the ginger is you are not a ginger lover. As for me, I LOVE ginger and I like to add extra into the dessert.

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